Lemon-Truffle Lobster Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• balsamic wild all glaze
  5 tsp
• black pepper
  1 tsp
• butter
  6 tbsp
• cream sauce base
  8 oz
• demi-baguette
  2 unit
• garlic powder
  2 tsp
• italian dressing
  3 oz
• lemon
  2 unit
• lobster tails
  1 lb
• mixed greens
  8 oz
• olive oil
  2 tbsp
• onion
  2 unit
• salt
  1 tsp
• tomato
  4 unit
• truffle seasoning
  2 g
• tuscan heat spice
  1 tbsp
• veggie stock concentrate
  6 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan
• small pan
• large bowl

1. 

   1

   Slice demi-baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread them on a baking sheet and drizzle with olive oil ; season with salt and black pepper . Bake on the top rack until golden brown, 8-10 minutes ( ⏱️ 10 minutes ).

   demi-baguette: 2 unit, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small bowl , combine tomato , garlic powder , and balsamic wild all glaze , using half the garlic powder and half the balsamic glaze. Add 1 TBSP diced onion , a drizzle of olive oil, salt, and pepper. For 4 servings, use all the balsamic glaze and 2 TBSP diced onion.

   tomato: 4 unit, garlic powder: 2 tsp, balsamic wild all glaze: 5 tsp, onion: 2 unit
3. 

   3

   Heat a drizzle of olive oil in a large, preferably nonstick large pan over medium heat. Add the remaining onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes ( ⏱️ 3 minutes ). Add arborio rice , half the tuscan heat spice , the leftover garlic powder, 1 TBSP butter , and a big pinch of salt. Cook, stirring often, until the rice is translucent, 1-2 minutes ( ⏱️ 2 minutes ). For 4 servings, use all the Tuscan Heat Spice and 2 TBSP butter.

   arborio rice: 1.5 c, tuscan heat spice: 1 tbsp, butter: 6 tbsp
4. 

   4

   Add 1 cup simmering water and veggie stock concentrate to the pan. Cook, stirring, until the liquid is mostly absorbed. Repeat with the remaining simmering water, adding 1/2 cup at a time and waiting for it to be absorbed before adding more, until the rice is and creamy, 25-30 minutes ( ⏱️ 30 minutes ). If the risotto is too thick at the end, add a splash of water.

   veggie stock concentrate: 6 unit
5. 

   5

   Stir in cream sauce base and cook until slightly thickened, about ⏱️ 1 minute . Turn off the heat and stir in half the truffle seasoning (use all the truffle seasoning for 4 servings).

   cream sauce base: 8 oz, truffle seasoning: 2 g
6. 

   6

   Heat the remaining butter in a small pan over medium heat until melted. Add lobster tails and cook, stirring occasionally, until cooked through and no longer translucent, 2-3 minutes ( ⏱️ 2 minutes ). Turn off the heat and stir in a squeeze of lemon juice, salt, and pepper. Once the risotto is ready, stir in the cooked lobster and lemon butter from the pan. Taste and season with salt and pepper.

   lobster tails: 1 lb, lemon: 2 unit
7. 

   7

   In a large bowl , toss mixed greens with italian dressing . Divide the lobster risotto between bowls and season with pepper. Serve with the tomato bruschetta crostini, the mixed greens salad, and any remaining lemon wedges on the side.

   mixed greens: 8 oz, italian dressing: 3 oz